Cream together 1 cup of room temperature butter and 2 cups of sugar until light and fluffy, about 3-5 minutes. Add in 4 eggs, mixing well after each addition. Pour in 8 ounces of melted white chocolate and stir until incorporated.

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Divide the batter evenly and bake for 25-30 minutes until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.

In a saucepan, combine 2 cups of raspberries with 1/4 cup of sugar over medium heat. Cook until the raspberries break down, about 5-7 minutes. Remove from heat and let cool.

Make the frosting by beating 1 cup of softened butter and 4 cups of powdered sugar until creamy. Gradually add the melted white chocolate and mix until fluffy.

Assemble the cake: level cooled cake layers, spread raspberry filling on the first layer, place the second layer on top, and frost the entire cake with white chocolate frosting.

For an elegant finish, melt an additional 4 ounces of white chocolate and drizzle over the frosted cake.